Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup butter; 3/4 cup all-purpose flour; 1/2 cup red bell pepper, diced; 1/2 cup green bell pepper, diced; 1 cup celery, diced; 2 cups yellow onions, diced; 1/2 cup bacon, chopped; 1/4 cup fresh parsley leaves, chopped; 1 cup beer; 4 cups clam juice; 1 bay leaf; 1 tablespoon cajun seasoning; 1/4 teaspoon white pepper; 1 pinch cayenne; 1 cup half-and-half; 1 lb crawfish, precooked; rice, cooked, for serving

(1)

Recipe by mightyro_cooking4u

This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping.

READY IN: 1hr 10mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup butter
³⁄₄

cup all-purpose flour
¹⁄₂

cup red bell pepper, diced
¹⁄₂

cup green bell pepper, diced
1

cup celery, diced
2

cups yellow onions, diced
¹⁄₂

cup bacon, chopped
¹⁄₄

cup fresh parsley leaves, chopped
1

cup beer
4

cups clam juice
1

bay leaf
1

tablespoon cajun seasoning
¹⁄₄

teaspoon white pepper
1

pinch cayenne
1

cup half-and-half
1

lb crawfish, precooked
rice, cooked, for serving

DIRECTIONS

In a heavy pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes.
When the roux is done, stir in vegetables, bacon and parsley.
Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes.
Nearing the end of cooking, add in precooked crawfish and serve over rice.

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